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- Herausgeber: WS
- Kategorie: Lebensstil
- Sprache: Englisch
In this fully illustrated book, the author guides us through the basic knowledge of food dehydration. The book covers fruit, berries, vegetables, meat and dairy products. The more experienced reader will find ways to make beef jerky, fruit leather, energy bars and herb salt. A whole chapter is devoted to different types of dehydrators.
With more than 300 images, this book stands out amongst other books on food dehydration.
With the knowledge from this book, you are ready to:
- Build up a dried-food stockpile for emergencies (prepping)
- Integrate dehydrated goods into home cooking
- Create the most delicious outdoor food
- Preserve the harvest from your garden
Das E-Book können Sie in Legimi-Apps oder einer beliebigen App lesen, die das folgende Format unterstützen:
Seitenzahl: 175
Veröffentlichungsjahr: 2024
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FOOD DEHYDRATING
the illustrated handbook
Eric Tornblad
Contents
THIS BOOK CONTAINS
More than 300 images
A dehydrator guide that helps save time and money
Methods and pre-treating for a perfect result
Hygiene and safety
Informative tables with drying times and temperatures
Weights before and after dehydration
Dehydrated energy bars, fruit rolls and other snacks
Recipes to cook at home or while camping
About the Author
Eric Tornblad has published several cookbooks focusing on meals that can be prepared on a camping stove, dehydrated food for hiking and cooking over an open fire.
This book on food dehydration forms the foundation for several of his books, as the recipes often use dried ingredients.
Eric’s interest in drying food developed when he lived for an entire year in the Swedish mountains, which included hiking and skiing trips. He discovered the old tradition of preserving food through drying. His curiosity and a strong desire to carry on this tradition eventually led to the original Swedish version of this book. In addition to writing books, Eric also gives lectures, teaches courses and hosts events about food through his company.
Eric Tornblad lives and works in Stockholm, Sweden.
How to Use This Book
My intention with this book on food dehydration is for you to learn the technique from scratch.
I suggest exploring one group of ingredients at a time, such as root vegetables. Try cutting them in different shapes and pre-treating them in various ways. I encourage you to experiment and be creative—that’s how you learn the most.
/ERIC, the Author
Beginner Tips
Start with food that is easy to dry, such as apples and carrots.
Dry a little bit at a time.
When in doubt, dry for a little longer than recommended, while learning.
Get a diary to record the drying method, temperatures and times and evaluate the results.
A dehydrator delivers a higher-quality product than oven-drying. It shortens drying time and saves energy.
What is Food Dehydrating?
Drying is a well-tested, safe method for preserving food. The technique is rooted in ancient times. Dehydrating food can initially seem time-consuming and complicated. My book navigates you through the process, so you will find it easy!
You will learn how to make the most of vegetables, fruits and berries from the garden. Dried items are space- and energy-efficient for years. Making herb salts, broths or fruit roll-ups is also a way to enhance the raw ingredients.
When you dry camping food, it's easy to compose dishes precisely as you want. It takes a little longer to dry your food than to stop by the nearest outdoor store and buy freeze-dried food. But it is cheaper and tastier—making it worth the effort! The dry bits you have been carrying for several days on your mountain hike are transformed into the most delicious meal by just adding water. These light and nutritious foods also win in color, taste and texture.
Drying your food is also perfect for people with special dietary needs, allergies or intolerances. Some drying methods are not included in this book. Freeze-drying, for example, has not been included because it is difficult to do without specialty equipment.
This book only covers how to dry cooked meat, not raw meat, as raw meat requires great precision before and during drying. Sun-drying food is also difficult due to changing weather, high humidity and insects. Therefore, this method is only mentioned briefly.
DRIED FOOD IN HISTORY
Drying is an ancient form of preservation and the oldest of all the preservation methods we know today. Dried fruit has been found in graves dating back thousands of years. In the cold Nordic regions, drying houses have been used for this purpose.
These thick-walled houses were heated by fireplaces. Grains, meat, fruit, berries and vegetables were dried there. Fish and meat have also been dried outdoors, nailed to a sunny wall or hung on drying racks. Bread, often baked in large quantities, was dried in the residual heat of the baking cottage to be stored for a long time.
One might assume the time for drying is over because of modern preservatives, refrigerators and freezers. However, the food industry depends entirely on dried ingredients for extended storage times and more efficient transportation. Look closer at the products in your grocery store; you will find plenty of dried products, from coffee and cocoa to ready-made cake mixes and prosciutto ham.
Drying food has become more common today as more people grow food and want to care for and preserve their harvest. People may want to avoid certain preservatives or reduce energy consumption for storage. It is then perfect to dehydrate food.
Learning how to dry food also becomes an exciting way to learn an ancient preservation method—a way to connect with history!
FOOD DEHYDRATORS
Afood dehydrator is undoubtedly a good investment for people with apple trees or who grow vegetables. Not to mention people who like being outdoors or are into prepping!
A food dehydrator has several drying frames with plastic or steel mesh where you can place the food. Warm air from a fan blows over the food removing the water. They are easy to use and consume less energy than a household oven.
TWO TYPES OF FOOD DEHYDRATORS
Dehydrators where the air flows vertically: Usually round, they have a simpler construction and are cheaper. With this type, it is possible to buy extra drying frames and expand the dehydrator, which is a significant advantage.
Models with horizontal airflow: Usually rectangular, where the air flows horizontally from side to side over the food. They are perfect for purée and outdoor food.
PRICE, EFFECT AND SIZE
PRICEThe price depends on size, brand and quality. A possibility if you only use your food dehydrator once or twice a year is to buy it together with someone else. If you can afford it and know how big a dehydrator you need, consider purchasing a square dryer with horizontal airflow. If you want to test if dehydrating is a thing for you, spend less on a round model.
EFFECT IN WATTSDehydrator wattage runs from a few hundred watts up to a thousand. However, this is the least interesting feature when choosing a dehydrator. Airflow (horizontal/vertical), size and other functions are more critical.
SIZEThe size of the food dehydrator you need depends on how much you dry simultaneously. It is not energy-efficient to only fill half of it; consider getting a smaller dehydrator instead.
FRAMES: PLASTIC OR STEEL
The drying frames are available in plastic or steel mesh. A brand may offer steel and plastic mesh for the same model. Steel frames are great if you dehydrate a lot of fatty meats because they can go in the dishwashers’s hot programs. Drying racks with steel mesh often cost more than frames with plastic mesh. Before you decide, you can research which net has the finest mesh. Finer mesh suits finely chopped foods such as grated carrots, minced meat and lentils.
THERMOSTAT AND TIMER
Food dehydrators can be purchased with or without a thermostat and timer. However, I recommend buying one with a thermostat since it lets you regulate the temperature. Too much heat can destroy the taste and nutrients in food.
With a timer, you can let the dehydrator turn off automatically after the desired time. The maximum time on the timer depends on the model. There are both digital and manual timers and both work well. It’s a matter of taste. Timers and other controls can be positioned at the dehydrator’s front or top. What suits you best will depend on where you place it. You can also use an external timer on the electrical cord.
DRYING SHEETS
Most food dehydrators with horizontal airflow (the rectangular ones) have silicone or nonstick-coated drying sheets as accessories. Silicone and other non-stick materials work equally well. Even round dehydrators have silicone or plastic sheets for moist foods like tomatoes or slices of banana.
DEHYDRATORS:VERTICAL AIRFLOW
In vertical dehydrators, the air flows from below, which means that in some models, you can stack up to ten frames on top of each other. The dehydrator can be expanded if needed.
These, usually round dehydrators, also take up a little less space—but the total surface area per rack is smaller than in a rectangular one.
Some models have high edges, which allows you to dehydrate thick slices of mushrooms. The air is cooler higher up in the dehydrator, meaning the food on the bottom rack will dry faster. Therefore, you should shift the frames from bottom to top to get an even result. You can also rotate each frame occasionally if they dry unevenly.
ADVANTAGESLow priceEasy to storeHigh edges are suitable for mushrooms and other bulky foodSome models can be expandedLow weight
DISADVANTAGESDrying frames must be repositioned during dryingNot perfect for purées and moist foodSmaller drying area per frame compared to dehydrators with horizontal airflow
DEHYDRATORS:HORIZONTAL AIRFLOW
The air passes from the side in a box-shaped dehydrator, meaning the food dries evenly. It’s therefore easier to dry water-dense food such as strawberries and tomato purée with a horizontal airflow as air passes below and over the food.
The surface area per drying rack is usually larger than round/vertical dehydrators. Note! These dehydrators cannot be expanded, so you must determine what size you need. This type usually has between four and ten drying frames.
ADVANTAGESCan dry purées and other moist foodFrames do not need to be repositioned during dryingBig drying area per frame
DISADVANTAGESMore expensive than a round dehydrator (vertical airflow)Cannot be expanded with additional framesHeavier than a round dehydrator
CHECKLIST:BUYING A FOOD DEHYDRATOR
How much capacity do you need? Are you drying large amounts of fruits or vegetables from a garden or just small amounts of food?
Choose a rectangular dehydrator with horizontal airflow to dehydrate purées and stews.
If you mainly want to dry mushrooms, choose a voluminous dehydrator, that is, a dehydrator with frames that have high edges.
A thermostat is almost a must to dehydrate at the right temperature. A timer is optional but practical.
FREQUENTLY ASKED QUESTIONS
CAN YOU DRY DIFFERENT INGREDIENTS AT THE SAME TIME IN A FOOD DEHYDRATOR?Yes, if they are dried at the same temperature. However, strong-smelling food such as garlic can add flavor to other foods.
CAN YOU ADD FOOD WHILE DRYING?Preferably not, because the drying food absorbs moisture.
DOES IT MATTER IF THE DOOR IS FIXED WITH HINGES OR REMOVABLE?No
DOES IT MATTER WHERE THE FOOD DEHYDRATOR IS PLACED?Yes, put it in a dry place and the drying time will be reduced. Also, remember that dust will blow over the food if you put the dehydrator in a garage or other dirty area.
WHY DO I GET DIFFERENT DRYING TIMES EVEN THOUGH I DEHYDRATE THE SAME FOOD WITH THE SAME THICKNESS AND AT THE SAME TEMPERATURE?Higher humidity results in longer drying times. It varies throughout the year and during rainfall.
CAN I USE THE DEHYDRATOR OVERNIGHT?Yes.
DOES A DEHYDRATOR CONSUME A LOT OF ENERGY?It consumes less than a household oven as the drying time is shorter and it has a better thermostat.
WHAT TYPE OF FOOD DEHYDRATOR IS BEST FOR MUSHROOMS?One where the drying racks have high edges.
WHAT TYPE OF FOOD DEHYDRATOR IS BEST FOR CAMPING FOOD?A food dehydrator with horizontal airflow (rectangular) is perfect for stews and purées.
KITCHENWARE
This chapter summarizes the equipment you need to prepare food.
When you want to prepare one or several kilos of food, it is convenient to have more specialized equipment. Sometimes, you must have electrical equipment, as for making fruit leather out of purée.
CUTTING AND GRATING
SHARP KNIVESA regular chef’s knife and a small paring knife.
CUTTING BOARDPreferably a couple of different ones, for example, one for chicken and one for vegetables.
GRATERA classic grater is fine.
FOOD PROCESSORIt makes cutting and mincing raw or cooked food (not dried) much easier. It is convenient if the food processor can grate coarsely; it is easier to dehydrate coarsely grated food as it is airier on a drying rack. Finely grated food often becomes too compact.
MANDOLIN SLICERIt's unnecessary if you have a food processor, but it's easier to wash and perfect for potatoes and apples. Some models can make “matchsticks” from root vegetables, which is very useful. The cheapest ones on the market are of significantly lower quality than the more expensive ones.
APPLE SLICERCores and slices into half-moons, it is super practical.
APPLE LATHECores, slices and peels super-fast and more safely than a mandolin. It also works for large potatoes.
MIXING AND POWDERS
MORTARA bigger one can make powder from herbs or dried food.
BLENDERGreat for puréeing or pulverizing dry food. Note! A food processor is not nearly as efficient and can break from hard foods.
BULLET BLENDERFor puréeing, grinding or powdering dried ingredients. Easy to wash.
COFFEE GRINDERTo make powder from dehydrated food. A disadvantage is that most models cannot be washed.
IMMERSION MIXERFor puréeing fruit and berries.
PACKING FOOD
VACUUM PACKERIt's not necessary, but it's handy if you pack a lot of meat that would otherwise go rancid.
OTHER EQUIPMENT
JARS AND BOWLSWhen you prepare the food.
LADLESTouch the food with utensils instead of your hands; it is more hygienic.
THE BASICS: HOW TO DEHYDRATE
Hygiene
It is essential to have good hygiene when drying food, but it is actually no more complicated than when cooking regular food. It involves washing your hands, wiping the countertops, using clean kitchen towels and washing all kitchen utensils.
Cutting boards are essential to wash thoroughly. Using plastic gloves when handling meat and poultry is a good idea. Instead of plastic gloves, you can also use utensils to avoid touching raw meat too much.
This is done to avoid introducing bacteria from your hands into the food. If bacteria get into the food, the food can spoil during drying, but the bacteria can also be reactivated when you rehydrate the food. Dried food is less prone to bacteria than raw food. However, soaked food can get bacterial growth if soaked for too long and at too high a temperature.
Do not eat dried food that tastes or smells strange.
If it tastes and smells good, but you are still unsure, boil or cook the food properly before consuming it.
Troubleshooting
Here are some solutions to a few of the most common problems you may experience when dehydrating foods.
FOOD DARKENSThe temperature is too high.
FOOD DOESN’T DEHYDRATEUsually, it is due to poor air circulation. It can also be because the pieces are too large or dried at too high a temperature, causing skin to form on the food.
VERY LONG DEHYDRATION TIMEStir during drying and ensure good air circulation.
UNEVEN DRYINGThe pieces are not evenly cut or your oven/food dehydrator does not dry evenly. Try to rotate the tray/drying racks.
FOOD ONLY DRIES ON THE SURFACEThe drying temperature is probably too high. High temperature causes a skin to form on the food, preventing moisture from escaping.
POTATOES TURN BROWNNot blanched.
FISH OR MEAT DOESN’T BECOME DRYIt's probably due to large pieces of fatty meat.
MUSHROOMS TURN BLACKThey have probably been spoiled due to poor air circulation or they may have been frozen before they were picked; discard the mushrooms.
VEGETABLES BECOME CHEWY AFTER STORAGEBlanching or other heating methods help to retain color and flavor and avoid chewiness.
FOOD MOLDSThey are not dried enough or stored in a humid place. Food with grey, white or green mold spots or a grey film should be discarded. However, salt crystallization in meat is natural.
STRANGE SMELLPoor hygiene or high water content can cause bacterial growth. Discard food that smells strange.
Dehydration Temperatures
Food is dehydrated at different temperatures— for each type of food, there is an optimal temperature to dry it. It mainly depends on preventing bacterial growth and food drying too quickly on the surface. Too high a temperature destroys taste and nutrition.
Please note! You may find that my recommended temperatures vary from other books or internet recommendations. I sometimes choose a lower temperature as the quality of the food will be higher.
THREE DIFFERENT TEMPERATURES
Room temperature or 20–40°C (86–104°F)Herbs, spices, mushrooms, grated hard cheese
52°C (125°F)Vegetables, berries, fruits, fruit leather, starchy food
68°C (155°F)All types of cooked meat and fish, cooked rice
Drying Times
All times in this book are approximate. The time depends on several factors, such as the air humidity and thickness of the food you choose to dehydrate—consider the time for each ingredient in this book as only a reference.
Below, you will find the temperature, drying time and recommended method of everyday foods. Under each ingredient in the book, you will find more detailed information and tips on how to best prepare and dehydrate.
Note!Strikethrough below means the method is not recommended for that specific food.
FRUITS, DEHYDRATOR52°C / 125°F8–12 hours
FRUITS, ROOM TEMPERATURE20–25°C / 68–77°F3–4 days
BERRIES (PRESSED)52°C / 125°FDehydrator: 10 hoursConvection oven: 12 hoursRoom temperature
VEGETABLES52°C / 125°FDehydrator: 4–10 hoursConvection oven: 8–15 hoursRoom temperature
LEGUMES52°C / 125°FDehydrator: 10 hoursConvection oven: 14 hoursRoom temperature
HERBS20–40°C / 68–104°FDehydrator: 6 hoursConvection ovenRoom temperature: 2–3 days
GRATED CHEESE20–30°C / 77–86°FDehydrator: 15 hoursConvection ovenRoom temperature: 2–3 days
MUSHROOMS20–40°C / 68–104°FDehydrator: 7 hoursConvection ovenRoom temperature: 3–4 days
SCRAMBLED EGGS52°C / 125°FDehydrator: 5 hoursConvection oven: 10 hoursRoom temperature
STEWS AND PURÉES52°C / 125°FDehydrator: 10 hoursConvection oven: 15 hoursRoom temperature
RICE AND PASTA52°C / 125°FDehydrator: 6 hoursConvection oven: 10 hoursRoom temperature
SHELLFISH68°C / 155°FDehydrator: 5 hoursConvection oven: 8 hoursRoom temperature
MINCED CHICKEN OR BEEF68°C / 155°FDehydrator: 8 hoursConvection oven: 12 hoursRoom temperature
MEAT, FISH OR CHICKEN (SLICES)68°C / 155°FDehydrator: 8 hoursConvection oven: 12 hoursRoom temperature
